Strawberry cold cake, a fresh and quick dessert to make at home without baking, perfect when it’s hot and there’s no desire to cook, let alone think of turning on the oven, which heats up the environment and makes us even hotter. For the no-bake strawberry cake recipe, we need few ingredients, and the result is guaranteed. We need fresh strawberries, which can also be replaced with other seasonal fruits, like peaches, apricots, cherries, but also pineapple, even canned, and much more. For the base, we use ladyfingers to soak, obviously, you can also use a simple sponge cake, but in that case, I recommend making it at home, the ready-made one is not the best, it’s so easy, you only need 3 ingredients we all have, eggs, sugar, and flour. Here is the recipe quick sponge cake.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking methods: No Bake
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Strawberry Cold Cake
- 1.1 lbs strawberries
- 2 tablespoons brown or granulated sugar
- juice of 1/2 lemon
- 1 teaspoon baking soda
- 2.1 cups whipping cream
- 6.7 oz sweetened condensed milk
- 10.5 oz ladyfingers
- 1/4 cup water
- to taste strawberry juice (extracted from strawberries)
Tools for Making Strawberry Cold Cake
- 1 Bowl
- 1 Electric Whisk
- 1 Pan 9.5 inches
- 1 Plastic Wrap
- 1 Sieve
- 1 Piping Bag
Steps for Preparing Strawberry Paradise Cold Cake
1. Start by washing the strawberries in water and baking soda. Let them soak for at least 5 minutes, then rinse and dry them.
2. Once they are well dried, remove the stems and slice them. Place in a bowl with the juice of half a lemon and 2 tablespoons of brown or granulated sugar, and mix. Let rest for at least half an hour.
1. In a clean and large bowl, whip the cold cream from the fridge with the electric whisks. Use fresh unsweetened cream if you don’t want the dessert too sweet, or sweetened whipping cream.
2. To the whipped cream, add a 6.7 oz tube of sweetened condensed milk, and mix quickly. You can add a teaspoon of honey if desired, especially if using unsweetened cream.
Using a large sieve, separate the liquid from the strawberries. Dilute the strawberry juice with some water, adjusting the amount of water based on how much liquid you have; you need at least 200 g.
1. Line a 9.5-inch pan with plastic wrap.
2. Line the entire edge of the pan with ladyfingers cut to the height of the pan. The ladyfingers should be positioned vertically to cover the entire circumference. Dip each ladyfinger in the strawberry liquid before placing it in the pan.
3. Line the base as well with soaked ladyfingers, cutting them to better fit the entire base.
4. Pour about 1/3 of the cream into the pan, leveling to cover the ladyfingers.
5. Now place a rich layer of strawberries on the cream, leaving some aside to decorate our no-bake cold cake.
6. Cover the strawberries with another layer of cream, leaving about 1/3 for decorating the cake.
7. Cover with a layer of soaked ladyfingers.
8. Cover everything well with plastic wrap and leave in the fridge for at least 4 hours, or overnight.
9. When the cake is well chilled and set, remove from the pan and discard the plastic wrap. Place on a serving plate.
With a piping bag, decorate the surface as desired, or simply cover the surface with the leftover cream, and the strawberries we kept aside. Add flowers or mint leaves if desired. Our strawberry paradise cold cake is ready to enjoy. If you wish, you can spray some gel spray on the strawberries.
Store in the fridge until ready to serve. It keeps for 2-3 days.
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